Skip to content
eatmundo

South Korea · Food

Steamed Eggplant Side Dish (Gaji-namul)

30 min
160 kcal
2 servings

By eatmundo · August 3, 2026

Steamed Eggplant Side Dish (Gaji-namul)🇰🇷AI-generated image

Same ingredients, elsewhere in the world

10 matches

Dishes from other countries' kitchens, made from the same core ingredients as Steamed Eggplant Side Dish (Gaji-namul). The percentage is the share of ingredients the two recipes have in common.

Same technique: Cold salad33 recipes from 17 countriesSee all 10 matches

A delicate and silky vegetable side dish featuring steamed eggplant seasoned with aromatic soy sauce and sesame. This dish highlights the melt-in-the-mouth texture of perfectly cooked eggplant.

According to eatmundo's ingredient comparison, the closest dish to Steamed Eggplant Side Dish from another cuisine is Smashed Garlic Eggplant (China): the two share 71% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
2 servings

How to Make It

  • 1

    Cut 2 medium eggplants into 5cm long batons, then slice each baton into quarters lengthwise.

  • 2

    Place a steamer basket over a pot of boiling water and steam the eggplant pieces for 5-7 minutes until they are tender when pierced with a fork.

  • 3

    Immediately transfer the steamed eggplant to a bowl of cold water to stop the cooking, then drain well and gently squeeze out excess moisture.

  • 4

    In a small mixing bowl, whisk together 3 tbsp soy sauce, 1 tsp gochugaru, 0.5 tsp sugar, and 2 minced garlic cloves.

  • 5

    In a large bowl, place the cooled, drained eggplant strips and tear them into thinner shreds using your fingers.

  • 6

    Pour the prepared seasoning sauce over the eggplant and add 1 tbsp sesame oil and 1 chopped green onion.

  • 7

    Toss gently by hand to ensure the sauce coats each piece without crushing the delicate eggplant strips.

  • 8

    Serve immediately at room temperature or chilled as a refreshing side dish.

Frequently Asked Questions

What is Gaji-namul?

Gaji-namul is a Korean side dish consisting of steamed eggplant seasoned with soy sauce, garlic, sesame oil, green onion, and gochugaru. It is typically served as part of a meal alongside rice and other banchan.

How do I prevent the eggplant from getting mushy?

Do not over-steam; check them at 5 minutes, they should be tender but still hold their shape.

Can I use Korean chili powder instead?

Gochugaru is the traditional Korean chili powder; using other types may make the dish too spicy or alter the flavor profile.

Why do I need to tear the eggplant by hand?

Tearing the eggplant manually creates more surface area for the seasoning to cling to, resulting in a deeper flavor than cutting it.

Can I store this dish?

Yes, it can be kept in the refrigerator for up to 2 days, but it is best enjoyed within the first 24 hours.

Keep exploring